Crab Rangoon Crescent Rolls Recipe

Introduction

Crab Rangoon Crescent Rolls are a delicious fusion appetizer that combines creamy crab filling with flaky, golden crescent roll dough. Easy to make and perfect for parties, these bites deliver classic flavors in a fun, handheld form.

Ingredients

• 1 package cream cheese, softened
• 4 oz imitation crab meat, finely chopped
• 1 teaspoon soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon Worcestershire sauce
• Salt and black pepper to taste
• 1 can refrigerated crescent roll dough
• 1 teaspoon sesame seeds
• Sweet chili sauce or soy sauce, for serving

Instructions

1. Step 1: In a medium bowl, combine softened cream cheese and finely chopped crab meat. Stir in soy sauce, garlic powder, onion powder, Worcestershire sauce, salt, and black pepper. Mix until smooth and thoroughly combined.
2. Step 2: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
3. Step 3: Unroll the crescent roll dough and separate it into triangles along the pre-scored lines.
4. Step 4: Spoon about 1 tablespoon of the crab mixture near the wide base of each triangle. Fold the sides slightly and roll from the wide end toward the tip, pinching edges to seal and prevent filling leakage.
5. Step 5: Brush the tops of the rolls with beaten egg wash (egg mixed with a tablespoon of water) and sprinkle with sesame seeds.
6. Step 6: Place rolls spaced apart on the baking sheet. Bake for 12–15 minutes until golden brown and puffed.
7. Step 7: Let cool for 5 minutes before serving warm with sweet chili sauce or soy sauce.

Tips & Variations

• Use real crab meat for a more authentic flavor and texture.
• Add green onions or finely chopped water chestnuts for extra crunch.
• Try substituting Worcestershire sauce with a splash of fish sauce for a different twist.
• For a spicier option, mix in a bit of sriracha or chili flakes to the filling.

Storage

Store leftover Crab Rangoon Crescent Rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) for 5–7 minutes to maintain crispiness. Avoid microwaving as it can make the dough soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Crab Rangoon Crescent Rolls?

Yes, you can freeze the prepared rolls before baking. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

What dipping sauce pairs best with Crab Rangoon Crescent Rolls?

Sweet chili sauce is a popular choice, but soy sauce or a mixture of soy and a little rice vinegar also complements the flavors nicely.

Crab Rangoon Crescent Rolls Recipe

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★★★★★

4.6 from 765 reviews

• Author: Olivia
• Total Time: 30 minutes
• Yield: 8–10 crescent rolls 1x

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Description

Delicious Crab Rangoon Crescent Rolls featuring a creamy crab and cream cheese filling wrapped in flaky crescent dough. These baked appetizers are golden, savory, and perfect for parties or snacks, served best with sweet chili or soy sauce for dipping.

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Ingredients

Scale 1x2x3x

Filling

• 1 package cream cheese, softened (8 oz)
• 4 oz imitation crab meat, finely chopped
• 1 teaspoon soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon Worcestershire sauce
• Salt and black pepper to taste

Assembly and Topping

• 1 can refrigerated crescent roll dough
• 1 teaspoon sesame seeds
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)

Serving

• Sweet chili sauce or soy sauce, for serving

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Instructions

1. Prepare the filling: Combine softened cream cheese and finely chopped imitation crab meat in a medium bowl. Mix until smooth and well blended. Add soy sauce, garlic powder, onion powder, Worcestershire sauce, salt, and black pepper. Taste and adjust seasoning as needed. The filling should be creamy yet thick enough to hold its shape.
2. Preheat the oven: Set oven temperature to 375°F (190°C) and line a baking sheet with parchment paper or grease it lightly to prevent sticking.
3. Shape the crescent rolls: Unroll crescent dough and separate into triangles along pre-scored lines. Each triangle will become one crab rangoon roll. Adjust the number depending on triangle size.
4. Fill and roll: Place about 1 tablespoon of crab filling near the wide base of each dough triangle. Fold the sides slightly over the filling and roll from the wide end to the tip, sealing edges carefully by pinching, to keep filling contained.
5. Apply egg wash and sesame seeds: Beat the egg with water in a small bowl. Brush the tops of each crescent roll with egg wash to promote a golden, glossy crust. Sprinkle with sesame seeds for flavor and appearance.
6. Bake: Arrange rolls spaced on the baking sheet and bake for 12 to 15 minutes until golden brown and puffed. Monitor closely to prevent over-browning.
7. Cool and serve: Remove from oven and let cool for 5 minutes. Serve warm with sweet chili sauce or soy sauce for dipping.

Notes

• Be careful not to overfill the crescent rolls to prevent leakage during baking.
• Adjust seasoning in the filling to your taste preferences before assembling.
• If preferred, substitute imitation crab with real crab meat for a more authentic flavor.
• Egg wash can be skipped for a lighter version but will affect the final color and shine of the rolls.
• These crescent rolls are best enjoyed fresh but can be reheated in the oven to retain crispiness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: Crab Rangoon, Crescent Rolls, Appetizer, Baked Crab Rangoon, Party Food, Crab and Cream Cheese